🥙 Lamb gyros

Name: Lamb gyros
Total time: 60 min
Yield: 4
Cuisine: Greece
Ingredients: 600 g boneless lamb shoulder or leg, thinly sliced; 2 tbsp olive oil, 1 tsp oregano, 1 tsp paprika, 2 garlic cloves, juice of ½ lemon; 4 pita breads; 2 tomatoes, sliced; 1 red onion, thinly sliced; 200 g tzatziki; Salt, pepper

Origin: Greece

690kcal

per serving · 300 g

230kcal

per 100 g

39 gProtein13 g / 100 g

33 gFat11 g / 100 g

60 gCarbs20 g / 100 g

Gyros is a Greek street-food favourite of seasoned meat roasted on a vertical rotisserie and shaved off in thin, crisp-edged slices. In this version the meat is lamb, wrapped in a warm pita with tomato, onion and cool tzatziki made from yogurt, cucumber and garlic. It is juicy, savoury and fresh at the same time, and is eaten as a wrap or served on a plate.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, tzatziki

Contains glutenbecause of: pita bread

Contains dairybecause of: tzatziki

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

lambpita breadtomatooniontzatziki

Recipe

4 servings60 min

Ingredients

600 g boneless lamb shoulder or leg, thinly sliced
2 tbsp olive oil, 1 tsp oregano, 1 tsp paprika, 2 garlic cloves, juice of ½ lemon
4 pita breads
2 tomatoes, sliced
1 red onion, thinly sliced
200 g tzatziki
Salt, pepper

Method

Marinate the lamb with the oil, oregano, paprika, garlic, lemon, salt and pepper for at least 30 minutes.
Cook in a very hot pan or grill in batches for 3–4 minutes until browned and crisp at the edges.
Warm the pita in a dry pan.
Fill each pita with lamb, tomato, onion and a spoonful of tzatziki, wrap and serve.

How to make it lighter

Choose lean leg of lamb and trim the fat.
Serve it as a plate with a large salad and half a pita instead of a full wrap.
Keep the tzatziki to about 2 tbsp — it adds creaminess without much extra.

History

Gyros takes its name from the Greek word for 'turn', after the rotating spit. The vertical rotisserie is generally linked to the Turkish döner kebab, and the dish is usually said to have been brought to Greece by migrants from Asia Minor in the 20th century. Today it is one of Greece's best-known street foods.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →